Moretti Forni SerieT TT98E1 Pizza Bake Electric Conveyor Oven
Electric conveyor pizza oven, 80.7”W x 57.5”D x 24.4”H external size, 32"W belt, single deck, (125) 13" pizzas/hour or (48) 18" pizzas/hour, 2 to 30 minutes belt control, 45.7”W x 31.9”D x 3.2"H inner baking chamber, 608F max operating temperature, (100) customizable programs, stainless steel construction, 21.8kW, Made in Italy

SerieT is the evolution. With the introduction on the market of the lowest energy consumption oven in its category, Moretti Forni achieves a new important goal: 30% of energy saving, thanks to sophisticated technologies and to special and innovative insulating materials which have reduced at the minimum energy dispersions towards the external. 

TT98E, the electric modular conveyor oven, is composed of one  or more stackable baking chambers and an optional stand.  During baking, the product is placed on the conveyor belt and  passes through two flows of hot air: impingement technology,  the best system for heat distribution in the whole baking chamber  for perfect baking of pizza, pastry, bakery, and gastronomy.  Management of needed power is automatic according to the  load. The power control of ceiling and floor is independent and  managed by two probes. The conveyor speed is adjustable.  Efficiently insulated and isolated, the external surfaces are cool  even during use. The baking chamber maximum temperature is  320°C (608°F).

Moretti Forni SerieT One Baking Chamber Conveyor Modular Electric Pizza Deck Bake Ovens with 32"W Belt - TT98E1

BAKING DIMENSIONS
Belt width L 32” 
Internal length 35.75” 
Total length P 81” 
Total length P with pizza rest 97.5” 
Tot. baking surface 8.0sq.ft

OPERATION
• Heated by armoured heating elements powered independently in adaptive mode
• Control of power PID (Proportional Supplementary Derivative) can allow the automatic regulation of energy necessary on the basis of the quantity of the batch product and the position inside the baking chamber ADAPTIVE-POWER® TECHNOLOGY
• Independent adjustment and control of ceiling and floor, both on the input side and the output one of the baked product, with continuous temperature detection using 4 high sensitive thermocouples QUADRA-TEMPTMTECHNOLOGY  
• Air blowing system using 2 stainless steel fans independently motorized 
• Conveyor belt with speed adjustable from 2 to 20 minutes and feed-back control at the option of belt standstill  
• Programmable electronic function management ECO-SMARTBAKING®
• Maximum temperature reached 608°F  
• Independent system for additional forced air cooling of the components with low noise  

CONSTRUCTION
• Structure in folded stainless steel sheets  
• Stainless steel door hinged on left hand side with logo BlackBar®Design 
• Stainless steel access flap hinged at bottom  
• Tempered glass window  
• Low-cluttered handle  
• Extractable stainless steel conveyor belt, with continuous tensioning 
• Electronic control panel on front left side  
• Baking chamber in stainless steel sheets  
• Top and bottom blowers in welded stainless steel sheets, extractable for  cleaning 
• Rock wool heat insulation, thermal joints and air space COOL AROUND®Technology  

ACCESSORIES
• Stand with castors, height 6”, 23.5” complete with pocket for screens
• Hood for vapour extraction  
• Online connection Remote-Master®Technology 
• Thick mesh for direct baking of low-moisture doughs or for grilling vegetables

STANDARD EQUIPMENT
• Color multilanguage display TFT 5”  
• 100 customisable programs  
• ECO-STAND BYTMTECHNOLOGY Saving device with the possibility to stop the belt  for break  
• Discontinuous baking cycle STEP  
• Start-Stop function to move tape to the set point is reached  
• LOCK function  
• Weekly Timer with the possibility to program two lightings and two power off  every day  
• Customized Hotkey with recurring control  
• Auto test with display of error message  
• USB input for sw update  
• Double independent maximum temperature and minimum blow pressure safety  devices 
• Stainless steel resting support